An easy and delicious Holiday favorite!
Preheat the oven to 325°. Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil.
Bake for 1 hour.
Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking around 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour as mentioned above, remove the ham from the oven and increase the oven temperature to 350°.
Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
Moist with crispy corners. Fudgy and delicious!
- 6 tablespoons Fresh Harvest mild and fruity extra-virgin olive oil, plus more to grease pan. You can also use our Blood Orange or Mandarin olive oil.
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ cup Dutch-processed cocoa powder
- ¼ cup boiling water
- 3 ounces melted unsweetened chocolate
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- ¾ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ½ cup mini or regular chocolate chips
- Flaky sea salt, such as Maldon, as needed
Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
In a medium bowl, whisk together flour, salt and baking powder.
In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons olive oil, melted chocolate, egg and vanilla.
Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
The brownies will last, covered at room temperature, for up to 5 days, and can be frozen for up to 1 month.
A delicious and easy recipe! Keep frozen cranberries from the holidays to have this anytime of the year! Cranberries are a great source of antioxidants and they freeze well.
Using a ninja, food processor or blender, process garlic, balsamic, olive oil, soy or Worchester sauce and ½ cup of the cranberries until smooth.
Place chicken pieces in a bowl and pour marinade over chicken. Stir well and cover. Refrigerate for 30 minutes to 1 hour or more. Stir occasionally. Marinate up to 2 day tightly covered and chilled.
Preheat oven to 375°F. Lightly grease a large cast iron skillet or casserole dish with nonstick spray.
Remove the chicken from the bag, reserving the marinade. Place chicken pieces in the skillet or dish, skin side down, and season with salt and pepper (optional) I usually don’t. Sprinkle the remaining 1-cup cranberries around the pan.
Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade. Raise oven temperature to 425°F, garnish with rosemary (optional) and cook until chicken is well browned, about 10-15 minutes more or until done. Serve immediately.
A delicious Holiday treat!
- 5 oz Sky Pear Vodka
- 1 oz MerletCreme de Poire (easily ordered at your favorite liquor store or comparable Pear Liqueur)
- ½ oz Fresh Harvest Cranberry Pear Balsamic
- 1 oz Cranberry Juice
- Cranberry Sugar (optional)
Rim martini glass with Pear Liqueur and cranberry sugar before serving. Pour ingredients into a cocktail shaker over ice, shake and strain glass.
- 1 1/2 pounds free-range, boneless skinless chicken thighs or breasts.
- 4 thick strips smoked bacon, diced
- 1 large sweet onion sliced thin
- 8 oz. assorted wild mushrooms, sliced (cremini mushrooms work too)
- 4″ piece of fresh thyme, stem discarded
- 1/4 cup Fresh Harvest Traditional Style Balsamic
- 2 tablespoons of Fresh Harvest Wild Mushroom-Sage olive oil
- 1/2 cup heavy cream
- sea salt & fresh ground pepper to taste
- 1 pound pappardelle pasta or wide egg noodles, cooked and drained
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper. Add the Fresh Harvest Wild Mushroom & Sage olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
Saute’ the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the chicken in the pan. Remove the chicken to a plate and reserve.
Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Sauté for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and Fresh Harevst Balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens.
Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains. Enjoy! This is comfort food at its best!
A wonderful recipe for left-over Turkey, or anytime! Substitute chicken for classic Chicken and Dumplings. This is an easy, homestyle recipe sure to please.
- 8 medium carrots, cut into 1/4 inch chunks
- 4 celery ribs, cut into 1/4 inch chunks
- 1 cup chopped white or yellow onion
- 1/2 cup Fresh Harvest Butter Olive Oil
- 1 can (10-1/2 ounces) condensed beef consommé
or a little over a cup left-over turkey gravy.
- 4 cups turkey, chicken or veggie stock
- 2/3 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups cooked turkey, cubed or hand shredded into bite size
- 2 cups frozen cut green beans or corn
- 1/2 cup all-purpose flour
- 2 teaspoons Fresh Harvest Traditional Balsamic
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons minced parsley
- 1/8 teaspoon poultry seasoning
- 3/4 cup whole milk
- 1 egg
In a Dutch oven, saute on medium heat the carrots, celery and onion in butter olive oil for 10 minutes. Add consommé, 4 cups stock, optionally add salt and pepper (to taste). Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.
Add turkey and beans or corn; cook for 5 minutes. Combine the flour, Balsamic and water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.
For dumplings: combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons into simmering stew.
Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 10-12 servings.
This fresh cranberry sauce is the bomb! Made with dark rum and balsamic. We use honey to help sweeten without too much processed sugar. Try different flavors of our balsamic for a different taste!
- 1 package (12 ounce) whole, fresh cranberries
- 1/4 cup sugar
- 1/2 cup your favorite, authentic honey
- ¼ cup Fresh Harvest Raspberry Balsamic
- ½ cup water
- ½ cup good quality dark rum
- 1 beautiful orange, zest and juice
- Rinse off fresh cranberries, drain and put into saucepan.
- Zest and juice the beautiful orange.
- Add all ingredients to berries and stir well.
- Bring mixture to a boil and stir well. Reduce heat to low. Cover loosely and let simmer on low for 30 minutes or more.
- You want all the cranberries to ‘pop’ and the mixture will eventually thicken.
- Stir frequently and stir well.
- When mixture is nice and thick, and the berries have all ‘popped’ take off heat and let cool for 10 minutes. Transfer to bowl for serving, or chill. It is best when chilled and will thicken more in the refrigerator.
Note: if all the berries don’t ‘pop’, that is fine. You can use a spoon to crush them or leave them whole for a chunkier sauce. If sauce gets too thick, add a bit more water. This can simmer for quite a while and will get thicker and better as it cooks.
This is a simple, easy and tasty way to roast your bird! The Blood Orange olive oil brings out wonderful flavors in the Turkey and really shines in this recipe.
(whisk together well before using)
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey well, and pat dry with paper towels. Place turkey (breast side up) in a roasting pan. Rub the Turkey down liberally (inside and out) with the Blood Orange Olive Oil. The oil should form a nice pool in the bottom of the pot when complete. Next, sprinkle the Poultry seasoning all over the top and sides of the bird, throwing a bit of seasoning into the cavity of the bird as well.
If you have a large enough covered pot, this is ideal. If not you can use tin foil to cover the bird. Roast the Turkey per the chart below:
| Weight of Bird
|| Roasting Time (Unstuffed)
|10 to 18 pounds
3 to 3-1/2 hours
|18 to 22 pounds
3-1/2 to 4 hours
|22 to 24 pounds
4 to 4-1/2 hours
|24 to 29 pounds
4-1/2 to 5 hours
(Roast until a meat thermometer inserted in the meaty
part of the thigh reads 180 degrees F (80 degrees C).
Cook the Turkey covered for all but the last 1/2 hour or so. Baste the Turkey several times during the cooking process using the juices and Blood Orange Olive Oil at the bottom of the pot. Return lid after each baste and continue cooking.
For FINAL BASTING, remove the lid or foil from the bird. Brush the Cinnamon-Pear vinaigrette on the bird every 10 minutes for the final half hour while cooking uncovered. This should brown the bird evenly. Make more vinaigrette if needed. Rotate pan so skin does not burn.
Transfer the turkey to a large serving platter or cutting board, cover loosely with foil, and let it stand for at least 20 to 30 minutes before carving. Enjoy!
This is an easy, no fuss recipe that yields great results! Using the Fresh Harvest Olive Oil instead of butter creates a moist and beautiful dressing that keeps wonderfully for leftovers.
- 1 package (12 oz) seasoned Croutons for stuffing (use the whole crouton style, not the bread crumb style).
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups low-sodium chicken broth or turkey stock
- 1/3 cup of Fresh Harvest Wild Mushroom & Sage Olive Oil (plus 1 tsp. to coat casserole pan)
- 1 tsp. fresh ground pepper
Heat oven to 350 degrees.
Sauté chopped onion and celery in Wild Mushroom and Sage Olive Oil over medium heat in a large saucepan. Cook 2-3 minutes. Remove from heat.
Add broth and stuffing to saucepan (or use bowl if saucepan is not big enough) and mix lightly, but well.
Coat casserole pan lightly with Wild Mushroom and Sage Olive Oil. Spoon or pour stuffing mixture into pan, spreading evenly.
Cover and bake for 25-30 minutes. For crunchier stuffing top, bake uncovered last 5-10 minutes.
Serve and enjoy. The Olive Oil will keep the stuffing moist and delicious for leftovers!
This easy to create recipe has endless variations depending on the spice mixture used to coat the croutons. They store wonderfully in the fridge or freezer. Plus there is NO high fructose corn syrup, salt, or hydrogenated oils!
- Day old French bread (or sliced sandwich bread)
- Fresh Harvest Olive Oil (your choice – see examples below)
- Spice mixture (your choice – see examples below)
Preheat oven to 400 degrees. Slice the bread into crouton sized cubes. Some folks prefer to take the bread crust off, personally I like to leave it on. You can use day old French Bread, or even sandwich bread – multigrain makes great croutons that are even healthier! The bread should be dry and on the verge of being stale – but not moldy. You may want to make this recipe in two batches, depending on the size of the bread used. A typical French Loaf makes about 8 cups.
Put bread cubes in a large bowl and toss with the spices and drizzles of the Fresh Harvest Olive Oil until all the cubes are lightly coated. This could take up to a cup or more of the Olive Oil. Place a SINGLE layer of the cubes on a non-stick cookie sheet. Bake for 10-12 minutes, tossing 1-2 times while baking. You want the croutons to be lightly browned and dry, but not too dark. Adjust your baking time as needed.
Italian Style – Use 3-4 teaspoons of Italian Seasoning, plus any Fresh Harvest Extra Virgin Olive Oil.
Thanksgiving Stuffing Style – Use a mixture (2 tsp each) of granulated Garlic, Italian Seasoning and Sage, plus Fresh Harvest Wild Mushroom and Sage Olive Oil. You can also use poultry or turkey seasoning instead of spices above.
Garlic – Use 2 tsps. fresh minced garlic (or 3 tsps. Granulated) plus any Fresh Harvest Extra Virgin Olive Oil. To make extreme Garlic croutons use Fresh Harvest Garlic or Tuscan Olive Oil.
Smokey & Spicy – Use 1 tsps. Cumin and 2 tsps. Parsley and Garlic, plus Fresh Harvest Cayenne or Baklouti Green Chili Olive Oil. You can adjust spices and oils as to your preferences. Our Harissa or Chipotle Olive Oil work well too!
Store in zip lock bags for up to 1 week or freeze for later use!